Indulgent Triple Chocolate Stout Brownies
Savor the rich, fudgy goodness of these Indulgent Triple Chocolate Stout Brownies that combine the deep flavors of chocolate stout with three types of chocolate. These brownies are perfect for any gathering, boasting a moist, chewy texture and a glossy top that beckons you to take a bite. Enhance your dessert experience with the perfect balance of sweetness and a hint of bitterness from the stout, making every mouthful a decadent treat. Share these delightful brownies with friends and family, and enjoy the rave reviews they'll bring!
N/A
Servings
180
Calories
10
Ingredients
Ingredients
chocolate stout
12 ounces (none)
unsweetened cocoa powder
1 cup (sifted)
granulated sugar
2 cups (none)
butter
1/2 cup (melted)
vanilla extract
2 teaspoons (none)
eggs
4 (large, room temperature)
all-purpose flour
2 cups (none)
salt
3/4 teaspoon (none)
white chocolate
1/2 cup (chopped)
semisweet chocolate
1/2 cup (chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Line a 13x9x2-inch baking pan with aluminum foil, allowing the foil to hang over the edges, which will make it easier to lift the brownies out later.
2
In a large mixing bowl, combine the chocolate stout and unsweetened cocoa powder. Whisk until smooth and well blended.
3
Next, add the granulated sugar, melted butter, vanilla extract, and eggs to the stout mixture. Stir well after each addition, ensuring everything is thoroughly combined.
4
Gradually incorporate the all-purpose flour and salt into the batter. Whisk until the mixture is smooth and no lumps remain.
5
Fold in the white chocolate and semisweet chocolate pieces to evenly distribute the chocolate throughout the batter.
6
Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly across the surface.
7
Bake for 42 to 45 minutes or until the top appears shiny and dry, and a toothpick or wooden pick inserted into the center comes out with a few moist crumbs attached.
8
Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
9
When cooled, carefully lift the brownies out of the pan using the overhanging foil. Transfer to a cutting board and cut into 32 squares, making lengthwise cuts into four strips and then crosswise into eight pieces.
Nutrition Information
9g
Fat
24g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these brownies?
These brownies offer a rich, fudgy chocolate flavor deepened by the notes of chocolate stout, balanced with a hint of bitterness and sweetness.
What pan size is required for this recipe?
You should use a 13x9x2-inch baking pan.
How should I prepare the baking pan?
Line the pan with aluminum foil, allowing it to hang over the edges for easy removal later.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What type of beer is used in these brownies?
The recipe calls for 12 ounces of chocolate stout.
Should the cocoa powder be prepared in a specific way?
Yes, the 1 cup of unsweetened cocoa powder should be sifted before use.
How much sugar is needed?
You will need 2 cups of granulated sugar.
Does the butter need to be melted?
Yes, the recipe requires 1/2 cup of melted butter.
How many eggs are required and at what temperature?
Use 4 large eggs brought to room temperature.
Is vanilla extract used in this recipe?
Yes, include 2 teaspoons of vanilla extract in the batter.
What kind of flour should I use?
The recipe specifies 2 cups of all-purpose flour.
Is salt necessary for this brownie recipe?
Yes, use 3/4 teaspoon of salt to enhance the chocolate flavors.
What are the three types of chocolate included?
The triple chocolate comes from unsweetened cocoa powder, white chocolate pieces, and semisweet chocolate pieces.
How much white chocolate is needed?
You will need 1/2 cup of chopped white chocolate.
How much semisweet chocolate is needed?
You will need 1/2 cup of chopped semisweet chocolate.
How do I mix the stout and cocoa?
In a large mixing bowl, whisk the chocolate stout and sifted cocoa powder together until smooth.
What is the mixing order for the wet ingredients?
After the stout and cocoa, add sugar, melted butter, vanilla, and eggs, stirring well after each addition.
How do I incorporate the flour?
Gradually whisk the all-purpose flour and salt into the batter until the mixture is smooth.
When do I add the chocolate pieces?
Fold in the white and semisweet chocolate pieces last to ensure they are evenly distributed.
How long do the brownies need to bake?
Bake for 42 to 45 minutes.
How do I check for doneness?
The top should look shiny and dry, and a toothpick inserted into the center should come out with a few moist crumbs.
Where should I cool the brownies?
Allow them to cool completely in the pan on a wire rack.
How many servings does this recipe yield?
This recipe yields 32 square brownies.
How should I cut the brownies into squares?
Make four lengthwise cuts and eight crosswise cuts to create 32 pieces.
What is the calorie count per brownie?
Each brownie contains approximately 180 calories.
What is the fat content per serving?
Each serving contains 9g of fat.
How many carbohydrates are in each piece?
There are 24g of carbohydrates per brownie.
How much protein is in one brownie?
Each brownie provides 2g of protein.
Why is the foil overhang important?
The overhanging foil acts as handles to help you lift the entire slab of brownies out of the pan once cooled.
What is the final texture of the brownies?
These brownies have a moist, chewy, and fudgy texture.